Ingredients with Measurements:
- 1 lb. baby potatoes, halved
- 2 cups kale, chopped
- 1/2 red onion, thinly sliced
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp. Dijon mustard
- 1 tbsp. apple cider vinegar
- 1 tbsp. honey
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. In a large pot, boil the baby potatoes until tender, about 10-15 minutes. Drain and let cool.
2. In a mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, honey, and fresh dill.
3. Add the chopped kale and thinly sliced red onion to the mixing bowl and toss to coat in the dressing.
4. Once the potatoes have cooled, add them to the mixing bowl and gently toss to combine with the kale and dressing.
5. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Boil potatoes until tender
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 5g
- Fiber: 3g
Substitutions for ingredients:
- Baby potatoes can be substituted with any small potato variety
- Kale can be substituted with spinach or arugula
- Red onion can be substituted with white or yellow onion
Variations:
- Add cooked bacon or pancetta for a smoky flavor
- Substitute the sour cream with Greek yogurt for a healthier option
- Add chopped hard-boiled eggs for extra protein
Tips and Tricks:
- To save time, boil the potatoes the night before and refrigerate until ready to use.
- Make sure to chop the kale into small pieces to ensure it is evenly coated in the dressing.
- For a creamier dressing, add more sour cream or mayonnaise.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- This salad is best served cold and does not need to be reheated.
Presentation Ideas:
- Serve in a large bowl or on individual plates.
- Garnish with extra fresh dill or chopped chives.
Garnishes:
- Fresh dill or chopped chives
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested Side Dishes:
- Roasted vegetables or a side salad
Troubleshooting Advice:
- If the dressing is too thick, add a splash of milk or water to thin it out.
Food Safety Advice:
- Make sure to wash the kale thoroughly before using.
- Store leftovers in the refrigerator and discard after 3 days.
Food History:
- Potato salad is a popular dish in Sweden and is often served at summer gatherings and picnics.
Flavor Profiles:
- Creamy, tangy, and herbaceous
Serving Suggestions:
- Serve as a side dish or as a light lunch.
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Region: Swedish